I was shocked at how this dressing stayed bright green in the fridge for over a week! Matzah, salt, and avocado is always a great shidduch, and the salad is not too shabby either!
Creamy Avocado Salad + Dip
- Cooking and Prep: 40 m
- Serves: 6
Avocado Dip + Dressing
Prepare the Dip
Blend avocado, shallot, one tablespoon lime juice, mayonnaise, salt, and pepper with the fresh basil if using. Set aside about half to use as a dip.
Blend the rest with the remaining two tablespoons lime juice, wine, and honey to use as a salad dressing.
Prepare the Salad
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Arrange the sweet potato cubes, half the beet sticks, and the chopped onion in a single layer on a baking sheet.
Drizzle with olive oil, and sprinkle with salt. Roast for 30 minutes.
To serve: Plate spinach leaves and add roasted veggies. Sprinkle the raw beets on top and drizzle with dressing. Top with toasted almonds.
Photography: Moishe Wulliger
Styling: Renee Muller